Jersey royal, asparagus & bacon frittata

Instructions

1. Put the potatoes in a pan of cold water and bring to a boil. Cook for 5-6 minutes, or until tender. Add the asparagus and cook for a further 2 minutes, then drain and set aside.
2. Mist a small, deep, ovenproof pan with cooking spray and set over a medium heat. Fry the bacon for 2-3 minutes, or until starting to crisp. Add the spring onions and cook for 2 minutes, then remove from the heat and let cool slightly.
3. Preheat the grill to high. Stir the bacon and spring onions into the eggs, then add the chives and season well.
4. Pour the egg mixture into the pan, add the potatoes then arrange the asparagus on top. Cook under the grill for 6-8 minutes, until the eggs are golden and just set.
5. Leave to cool for 5 minutes, then cut the frittata into four wedges to serve. Serve with a big green salad.